Description
These pumpkin muffins are soft, warmly spiced, and filled with a creamy maple cream cheese center that melts in your mouth. They’re the perfect cozy treat for fall mornings, afternoon coffee breaks, or a sweet after-dinner indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract (divided)
- 8 ounces cream cheese, softened
- 3 tablespoons maple syrup
- 1/3 cup powdered sugar
Instructions
- Preheat your oven to 400°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, and 1 teaspoon of vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- In another bowl, beat the softened cream cheese with maple syrup, powdered sugar, and remaining vanilla extract until smooth. Chill for easier handling.
- Fill each muffin liner with 1 tablespoon of batter. Add a teaspoon of the cream cheese filling in the center of each, then top with more batter until the cups are about 3/4 full.
- Bake at 400°F for 5 minutes, then reduce the oven to 350°F and bake for an additional 15 to 17 minutes, or until a toothpick comes out clean (not hitting the filling).
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust the tops with cinnamon sugar or drizzle with a bit of maple syrup before serving.
Notes
- Let cream cheese come to room temperature for a smoother filling.
- Don’t overmix the batter to keep the muffins tender.
- For extra sweetness, add a cinnamon sugar topping before baking.
- Store leftovers in the fridge or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 21g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin muffins, maple cream cheese, fall muffins, easy pumpkin recipe, cream cheese filling